Description
Indulge in the savory delight of these chicken and mushroom puff pastries. A buttery, flaky puff pastry encases a luscious filling of tender chicken, earthy mushrooms, and aromatic spices, creating a perfect balance of flavors and textures.
Ingredients
For the Filling:
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 small onion, finely diced
- 2 garlic cloves, minced
- 1 1/2 cups chopped mushrooms (cremini or button)
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup heavy cream
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Onion and Mushrooms: In a large skillet, heat olive oil and butter. Sauté onion until softened, then add garlic and mushrooms. Cook until tender.
- Add Chicken and Spices: Stir in chicken, salt, pepper, and thyme. Sprinkle flour over the mixture and stir.
- Thicken Sauce: Slowly pour in chicken broth, then add heavy cream. Simmer until thickened.
- Assemble Pastries: Roll out puff pastry, cut into rectangles. Spoon chicken mixture onto one side, fold over, and seal. Brush with egg wash.
- Bake: Bake for 18–22 minutes until golden and puffed. Serve warm.
Notes
- Use rotisserie chicken for convenience.
- You can freeze unbaked pastries for later—just bake from frozen and add 5–7 extra minutes.
